My family has decided to arrange a party in a restaurant in Orlando as Orlando is our native. The restaurants decor there consists mainly of Christmas tree lights, we are planning to order traditional American or English Christmas dinner along with great drinks, live music and a fun atmosphere...

Great thread Arwen! It is a long standing tradition in my family that the men do the holiday meal. This year there will be only four of us at the table. I am thinking of brining a turkey breast done on the grill <need oven space>, sausage stuffing, roasted Brussels sprouts <a winter crop here in the northwest very sweet and nutty>, my aunt's special mashed potatoes, cranberry sauce, and an arugula salad with golden raisins and pear. Still debating dessert but made some limoncello that is pretty wicked!

i just found out that i have to work, so i'm gonna go in late , then dw and my boy will come in to visit me. we'll got see the tree in rock center, and go out for dinner from there. we'll have to see what's open.

Sea Grill should be open, BT... Not sure how the food is there since Ed Brown left, but the view of the tree and the skaters is always spectacular.

Being the mutt I am, we celebrate both Christmas and Hanukkah, so this year it will be on the 24th. Making several different kinds of pizzas:
a Stuffed Broccoli Rabe Pizza, a Pissaladiere Nicoise, and a pie smeared with pesto and not sure what else on top.

I am pooped having spent the last five hours preparing our Christmas entree in advance; first time ever I've done that. Two large pans of veal (humanely raised) cannelloni with both tomato and bechamel sauces. Each part tastes great.

All I'll have to do on Christmas is the roasted shrimp cocktail and the salad. I'll make the desserts the day before.

ok, you have to listen up if you like pork tenderloin..........found a fantastic recipe on Allrecipes.com "Pork Tenderloin with Marsala Sauce"......basically you coat the tenderloin with Dijon mustard.....brown it either in a skillet or on the grill (hubby grilled it for about 5 minutes.....into the oven for 20 minutes then turn over for another 20 minutes at 350 degrees Farenheit........meanwhile you make a sauce from a cup of dry Marsala wine (they asked for shallots .......we used green onions and some sliced mushrooms) and a cup of whipping cream but I used the lower fat half and half.........after the tenderloin bakes.....wrap it in foil and allow to stand for at least 10-20 minutes so the juices are taken up and make it delicously tender.......made sides of corn on the cob and steamed asparagus......the sauce goes on top of the meat and veggies.....wonderful and so delicious......serving it to the outlaws as they'll be here for 2 days........you would have thought that wolves had been invited to dinner.........:)

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